AWESOME Tacos....Not ala "Taco Smell" but true taqueria style. Brown off the meat drain the grease and then start seeing whats in the produce box. I love 'em with chopped onion, garlic,peppers (all colors), jalapenos, tomato, cillantro, and sometimes chipotles if I don't have to worry about feeding gringos. I've also done variations with zucchini, summer squash & yukon gold potatoes. Saute the veggies and add the meat back in, Just about any thing is possible, season the dishes out with chili powder in light amounts and use comino, corriander, and oregano as needed, use stock, beer, tomato juice, water or a combination and allow the whole shebang to braise for 20 to 30 minutes, before service a squeeze of lime always adds a nice "brightness". No matter what you make for a filling just don't forget that tortillas are not ready to go out of the pack...you must toast them in a dry, medium hot pan for the best flavor. One of my cooks back in Texas would also make what she called barbecue. It was basically whatever and all meat trimmings from butchering, (++ 4 food cost!) with chunks of onion, tomato, jalapeno, and cillantro stems slow roasted covered with foil. She would then hand shred the meat simillar to the Vietnamese, and roll it up into tortillas like little cigars with a brain melting habanero salsa.